Slow-Roasted Chicken with Preserved Lemon and Olive Tapenade

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender slow-roasted chicken infused with the bright tang of preserved lemon and the rich umami of olive tapenade, perfect for an elegant yet approachable meal. This mediterranean-inspired chicken (mediterranean) ready in about 165 minutes pairs whole chicken, medium, finely chopped preserved lemon, pitted and chopped Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 300°F. Pat dry 3 lbs whole chicken and rub all over with 3 tbsp extra virgin olive oil, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: Combine 1 medium finely chopped preserved lemon, 1/2 cup chopped Kalamata olives, and 4 minced garlic cloves in a small bowl to create the tapenade.
  3. Step 3: Gently loosen the skin of the chicken breast and spread half of the tapenade evenly underneath the skin.
  4. Step 4: Place the chicken breast-side up in a roasting pan. Tuck 3 fresh thyme sprigs and 1 tbsp finely chopped fresh rosemary around the chicken.
  5. Step 5: Pour 1/4 cup white wine into the pan, then roast the chicken for about 2 1/2 hours, basting every 30 minutes with pan juices, until the internal temperature reaches 165°F and the juices run clear.
  6. Step 6: Remove the chicken from the oven and let rest for 15 minutes before carving, serving alongside the remaining olive and preserved lemon tapenade spooned over the top.

Frequently asked questions

How long does Slow-Roasted Chicken with Preserved Lemon and Olive Tapenade take to make?

Total time is about 165 minutes (15 min prep + 150 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Roasted Chicken with Preserved Lemon and Olive Tapenade?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole chicken from drying out.

Can I substitute ingredients in Slow-Roasted Chicken with Preserved Lemon and Olive Tapenade?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Roasted Chicken with Preserved Lemon and Olive Tapenade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Roasted Chicken with Preserved Lemon and Olive Tapenade?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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